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Meet The Crew

"The food has got to be fresh, seasoned, and delicious to be on my menu. The End!"

OWNER/PIT BOSS

TERRY "BBQ MAN" GRAY

Former Navy enlisted man, Terry Gray grew up watching his family cook well-seasoned food in large quantities to the delight of family and friends. When he wasn't playing tackle on his high school football team, he was learning how to cook and bake from his loving aunt Olivia, affectionately known as Big Auntie. Even as a youth, his specialty was a three-layer German Chocolate Cake made from scratch using fresh duck eggs.

 

After serving his country in the U. S. Navy, raising a family with his sweetheart Gigi, and working (and cooking for lots of GM events) for 30 years at General Motors Assembly Plant in Arlington, Texas, Terry fulfilled his life-long dream to cater full-time. Today, he owns Texas T's BBQ & Catering, and serves up Slap-Yo-Mama Good Food from his KITCHEN ON WHEELS: a full-service 16-foot concession trailer which houses two 8-burner stoves, three commercial ovens, a grill, two commercial deep fryers, four sinks, and a commercial grade refrigerator. He loves to bring "his baby" out to company picnics and family reunions!

 

His smoked meats are hard to beat, but he is more than just a BBQ cook. Terry has a staff that includes an Event Planner, a degreed Executive Chef, and a Quality Control Specialist.

 

Texas T's always gives back to the community by donating to local youth groups, churches, charitable organizations, and feeding the homeless of Fort Worth, Texas.

 

Terry and the Texas T's BBQ and Catering staff take great pride in preparing food that looks as good as it tastes.

EXECUTIVE CHEF

TAMARA O. HILL

 

EDUCATION

                      Associate of Applied Science in Culinary Arts,

The Art Institute of Dallas

 

                          Magna Cum Laude, Class of 2000

Paul Laurence Dunbar High School
Fort Worth, Texas

 

CULINARY CAREER HIGHLIGHTS

Culinary Arts Instructor, Oscar Dean Wyatt High School Fort Worth Independent School District

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            Executive Catering Chef, Texas T’s BBQ & Catering

 ~Responsible for all aspects of kitchen operation management

  ~Supervise, train and educate all kitchen personnel and supervise/coordinate all related culinary activities

~Estimate food consumption and requisition for purchase of foods

  ~Price menus, develop recipes, standardize production recipes to ensure consistent quality

 ~Establish presentation techniques and develop quality standards

 

                      Assistant Restaurant Manager, Luby’s Incorporated

 

Sous Chef, Café Adelaide, Loews New Orleans Hotel 

 

    Line and Prep Cook, Renaissance Worthington Hotel

 

PROFESSIONAL ACHIEVEMENTS

 

 

"I have been blessed to learn from some of the best in the Food Service industry. But, since the age of 5, my greatest teacher has been my Dad, Terry BBQ Man Gray."

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